New England “Heatwave” Clam Chowder (w/ Hot Sauce)


2 tablespoons TorchBearer Sauces #7 Sultry Hot Sauce

4 Slices bacon

1/2 cup onion, finely chopped

5 med potatoes, peeled and diced

1 can minced clams

1 can clams

1 1/2 cups clam juice

1 1/2 cups heavy cream

2 Tablespoons chopped Parsley

1/2 cup chopped mushrooms

4 cloves garlic, minced



Drain all clam juice and set aside for later.


Chop bacon and sauté in a large heavy sauce pan or skillet until brown and crisp.  Set the bacon aside and drain on paper towels.


In same saucepan or skillet sauté chopped onion, garlic and mushrooms with #7 Sultry Hot Sauce until the onions turn clear.  Add milk and all of the clam juice.  Simmer until potatoes are soft.


Thicken by blending a portion of soup with an immersion blender, or a blender.


Add the clams and simmerfor about 10 minutes.  Do not boil the chowder or the clams will turn rubbery and tough.


Serve with bacon pieces and chopped parsley.

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